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Meatball Sandwich
Don’t forget to share this recipe with your friends!
Overview
- Recipe Type: Entree
- Serves 4
Ingredients
1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup, Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons Worcestershire sauce,
1/4 cup flat-leaf parsley leaves, chopped
1/4 cup grated Parmigiano or Romano
Coarse salt and black pepper
1 large egg, beaten
1 cup, Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons Worcestershire sauce,
1/4 cup flat-leaf parsley leaves, chopped
1/4 cup grated Parmigiano or Romano
Coarse salt and black pepper
1 package Daily Pantry Meatball Simmer Sauce
4 semolina crusty sub rolls, with or without sesame seeds
1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
Shredded basil or shredded arugula leaves, for garnish
4 semolina crusty sub rolls, with or without sesame seeds
1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
Shredded basil or shredded arugula leaves, for garnish
Directions
Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve!
